Paella – Spanish national dish

Ingredients for 12 servings:

• 10 sea snails
• 200 g mussels
• 200 g rabbit fillet(s)
• 2 rabbit legs
• 100 ml olive oil
• 500 g shrimp(s) (tiger shrimp)
• 200 g calamari
• 2 garlic cloves
• 3 bell peppers
• 5 tomatoes
• 4 g saffron threads
• 1 kg rice (paella rice)
• 3 liters of vegetable broth
• 3 shallots
• salt and pepper
• 1 spring onion(s)
• Parsley
• lemon(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Paella with seafood and rabbit

Separate the calamari tubes, cut them lengthwise, and score the skin. Fry them in a pan with oil, along with the tentacles and the whole tiger prawns, then remove and set aside. Add a little more oil to the pan and brown the front rabbit legs. Dice the rabbit fillet and the hind leg meat. Chop the garlic, slice the shallots, and add them to the pan along with the remaining rabbit meat. Sauté everything briefly. Slice the bell pepper and add them. Push everything to the side of the pan. Add a little more oil to the center and mix with the saffron. Add the chopped tomatoes and mix with the rabbit. Then add the rice, sauté, and deglaze with the stock. Stir well and simmer until the rice begins to swell. Then add the seafood and stir in carefully. Stop stirring and let the rice simmer until it is almost cooked and the stock has almost evaporated. Place the mussels and sea snails into the paella, open-side down. Let stand for another 5 minutes, until the rice is cooked and the mussels have opened. Season with salt and pepper, stir in freshly chopped parsley and spring onions, and garnish with lemon wedges.